In a large Dutch oven or soup pot, cook 1 pound of ground beef over medium-high heat until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Add the chopped onion to the pot and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in 1 packet of taco seasoning until the beef and vegetables are evenly coated. This adds the signature taco flavor to the soup.
Pour in 4 cups of beef broth and 1 cup of water. Stir to combine.
Add the drained black beans, pinto beans, and corn to the pot. Stir to combine.
Stir in the can of diced tomatoes and the can of diced tomatoes with green chilies. These add flavor and a bit of heat to the soup.
Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
Ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, chopped fresh cilantro, and sliced jalapeños. Serve with tortilla chips or strips and lime wedges on the side.
